Makes a 9 x 13-inch casserole of mushrooms and wild rice. For non-vegetarians, see the recipe for Cheesy Chicken & Wild Rice. 3 tablespoons extra virgin olive oil1 medium onion, finely diced3 ribs celery, finely diced3 carrots, peeled and diced2 tablespoons fresh minced … [Read more...]
Homemade Reuben Sandwich
For years we lived where an authentic Reuben sandwich was unobtainable, so we learned to make them at home. That includes making Russian Dressing which I prefer to the more common choice, Thousand-Island Dressing. These directions make an open-faced sandwich. You can modify them … [Read more...]
Pecan Praline Sauce
From David Lebovitz, the sauce that goes with Pumpkin Cheesecake. It also goes with a lot of other things and is pretty good eaten straight from a jar. 3/4 cup packed light or dark brown sugar1/2 cup heavy cream6 tablespoons unsalted butter1/4 cup maple syrup1/2 teaspoon … [Read more...]
Baked Fish With Potatoes, Peppers and Olives
Recipe adapted from Florence Fabricant, New York Times. Makes about 6 servings. This beautiful and amazingly delicious dish, cooked with our sentimental favorite bluefish, was Valentine's Dinner in 2019. We've increased the amount of marinade and potatoes and turned up the … [Read more...]
Sourdough Turkey Stuffing Bread
The great American baker Peter Reinhart's first book about bread was Brother Juniper’s Bread Book. His recipe for Wild Rice and Onion Bread, which we've baked using yeast for almost 20 years, was the inspiration for this sourdough bread. As Peter Reinhart suggested, it … [Read more...]
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